Healthier living, one day at a time!

Creamy Lentil Butternut Squash Soup

Prep Time

15 minutes

Prep Notes

Sautéing the vegetables first brings out the sweetness in this dish!  This recipe makes a lot, so freeze some for enjoying later.

Cooking Time

90 minutes


12 servings


1 cup dry red lentils

1 pound butternut squash, halved, seeded, peeled, and cut into ¾ inch pieces

2 ½ cups vegetable or chicken broth

2 cups water

3 medium carrots, chopped (1 ½ cup)

2 stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 cloves garlic, minced

1 tsp cumin

¼ tsp ground turmeric

¼ tsp black pepper

salt to taste (about 1/2 tsp)

olive oil (optional, see below)

1/2 - 1 cup almond milk (optional)

Toasted pepitas for garnish


  1. In large sauce pan, heat olive oil.  When oil is hot, add onions, celery, carrots,  and garlic.  Sauté vegetables until onions are translucent (about 5 minutes).
  2. Add spices and cook 2 minutes more.
  3. Add butternut squash, broth, water, and lentils.
  4. Cover and cook on low heat 1 1/2 hours or until squash and carrots are very soft.  
  5. Transfer two cups of soup to a blender and blend until smooth.  Transfer to separate container. Continue until all of the soup mixture is pureed.  If you prefer a thinner consistency, add almond milk to thin the soup. Season with salt and pepper. Return soup to pot to reheat if necessary.
  6. If not ready to use, reheat just before serving.
  7. Garnish each bowl with a sprinkle of toasted pepitas.


Evey Schweig